This post may contain affiliate links, which means I may earn a small commission from purchased products at no additional cost to you. See my full disclosure here.

It dropped below 90 degrees here in Tucson this week, which obviously means that Fall is on its way – cacti will start turning orange and losing their needles, the temperature will drop, and it’s time to break out the comfort food…right?
Cowboy Beans : So Very Blessed
Okay, so cacti don’t actually turn orange and lose their needles and the temperature won’t be dropping for some time now.

Cowboy Beans : So Very Blessed

But, I still made comfort food.  Because I can.  97 degree temperatures can’t stop my culinary recognition of the change of seasons.  Take that, Tucson!

I have absolutely no idea where this recipe originally came from, but my mom made it for us growing up and it was one of my favorite cold weather foods. It’s fantastic over brown rice, which I always forget to make until the last minute, which doesn’t work well since our rice cooker needs about 2 hours to cook brown rice.

I had never made Cowboy Beans myself until the last year, so I was quite surprised when the ingredient list included Pork and Beans (weird) and celery (cooked celery is gross), but the ingredients combine into the heartiest barbecue-y, sloppy joe-ish, tangy mixture of meat, beans, and vegetables.  It’s warm and filling and the perfect dinner for a chilly night.

Or, in our case, a 97 degree night.  

Cowboy Beans : So Very Blessed



Cowboy Beans

  • Yield: 6-8 1x


  • 1 lb Ground Beef
  • 1 medium onion, chopped
  • 3 ribs celery, chopped
  • 1 small green pepper, seeded and chopped
  • 1/2 lb bacon, cooked and chopped
  • 1 can (1 lb 15 oz) Pork and Beans
  • 1/4 cup brown sugar
  • 3/4 cup ketchup
  • 1 Tbsp yellow mustard
  • 1 tsp Worcerstershire sauce


  1. In a skillet, brown ground beef with onion, celery, and green pepper.
  2. Put mixture into a slow cooker.
  3. Add remaining ingredients.
  4. Set to low and cook for 6-8 hours.